Antimicrobial and healing activity of kefir and kefiran extract

Rodrigues, Kamila Leite; Caputo, Lucélia Rita Gaudino; Carvalho, José Carlos Tavares; Evangelista, João; Schneedorf, José Maurício

doi:10.1016/j.ijantimicag.2004.09.020

Cited by 303 publications

(220 citation statements)

References 16 publications

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“…All these microorganisms are embedded in a resilient water-soluble branched glucogalactan matrix named kefiran (Rodrigues et al, 2005;Gulitz et al, 2011;Magalhães et al, 2010). Several of the different bacteria and yeasts that can be found in kefir are recognized as probiotics (Latorre-García et al, 2007;de LeBlanc et al, 2006;Zhou et al, 2009aZhou et al, , 2009b.…”

Section: Introductionmentioning

confidence: 99%

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

et al. 2016

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Section: Introductionmentioning

confidence: 99%

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

et al. 2016

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“…These grains contain lactic acid bacteria (LAB) and various yeasts combined with casein and complex sugars in a polysaccharide matrix (Beshkova, Simova, Simov, Frengova, & Spasov, 2002;GuzelSeydim, Wyffels, Seydim, & Greene, 2005;Otles & Cagindi, 2003). The major polysaccharide is kefiran, comprising equal amounts of glucose and galactose (Rodrigues, Gaudino-Caputo, Tavares-Carvalho, Evangelista, & Schneedorf, 2005;Zajsek, Kolar, & Gorsek, 2011) A good-quality kefir has a foamy, pourable viscosity . Because the kefir grain is complicated, maintaining its quality in production is problematic, and it also has a short shelf life.…”

Section: Introductionmentioning

confidence: 99%

A review: chemical, microbiological and nutritional characteristics of kefir

Arslan

2014

CyTA - Journal of Food

104

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Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeasts to milk. The composition of kefir varies according to factors such as milk type and the microbiological composition of culture types (kefir grain and commercial starter culture). Kefir's distinctive flavour is a blend of lactic acid, ethanol, carbon dioxide and flavouring products, such as acetaldehyde and acetoin. The microorganisms in kefir produce vitamins, degrade protein and hydrolyse lactose, resulting in a highly nutritious and digestible foodstuff. The microbiological composition of kefir has been investigated using a wide range of microbiological and molecular approaches. The microbiological and chemical composition of kefir indicates that it is a very complex probiotic, with Lactobacillus species, generally the predominant microorganisms. Kefir is now increasingly being consumed in certain areas of the world, such as southwestern Asia, Europe, North America and Japan.Keywords: kefir; composition; nutrition; fermented milk product; microbiological properties El kéfir, una leche fermentada ligeramente agria se produce añadiendo bacterias ácido-lácticas (BAL) y levadura a la leche. La composición del kéfir cambia según los diferentes factores como: el tipo de leche, la composición microbiológica de los gránulos de kéfir y su cultivo. El kéfir posee un sabor distintivo gracias a la combinación de ácidos lácticos, etanol, dióxido de carbono y otros aditivos, como el acetaldehído y la acetoína. Los microorganismos en el kéfir producen vitaminas, crean degradación proteínica y provocan hidrólisis de lactosa. Por ese motivo, el kéfir se ha convertido en un alimento muy nutritivo y digestivo. La composición microbiológica del kéfir ha sido investigada utilizando varios enfoques microbiológicos y moleculares. La composición microbiológica y química del kéfir indica que se trata de un alimento probiótico muy complejo. Los Lactobacillus generalmente son conocidos como microorganismos dominantes en el kéfir. El consumo de kéfir está creciendo en algunas partes del mundo como en Asia, Europa, Norteamérica y Japón.

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“…Kefir gels had a protective effect on skin connective tissue and 7 days treatment enhanced wound healing compared with 5 mg/kg of neomycin-clostebol emulsion 44 . This product which prepared from an extract of continuously cultured kefir grains, resulted the lower inflammation and the higher epithelization and scar formation compared to conventional silver sulfadiazine treatment 45 .…”

Section: Wound Healing Activitymentioning

confidence: 95%

Kefir: a new role as nutraceuticals

Setyowati

Setyani

2009

JKKI

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Nutraceutical is the fusion of "nutrition" and pharmaceutical". This products, in broad, are food or part of food that provides medical or health benefits including the prevention and or treatment of a disease. Kefir is renowned nutraceutical dairy products produced through fermentation of bacteria and yeasts and naturally present in grains of kefir. The nutritional attributes are due to presence of vital nutrients such as carbohydrates, amino acids, proteins, minerals, phosphorus, vitamin, calcium, and certain biogenic compounds. Intestinal immunity, antimicrobial, anticarcinogenic, hypocholesterolemic effect, antibiabetic, effect on blood pressure level, antioxidant, wound healing, and lactose intoleran can be achieved using this products. The purpose of this review is to gather information about composition, methods of production, and therapeutic properties of kefir products to provide justification for its consumption. This review confirms that kefir can be a new role of nutraceutical products. karbohidrat, asam amino, protein, mineral, fosfor, vitamin, kalsium, dan senyawa biologis lainnya. Imunitas saluran cerna, antimikroorganisme, antikanker, efek hipokolesterolemia, antidiabetes, efek Nutraceutical merupakan perpaduan antara aspek "nutrisi (nutrition) dan farmasi (pharmaceutical)". Sediaan ini, secara luas, didefinisikan sebagai makanan atau bagian dari makanan yang memiliki manfaat terhadap kesehatan, yakni dalam hal pencegahan dan pengobatan penyakit. Kefir dikenal sebagai produk nutraceutical yang berasal dari fermentasi bakteri atau ragi yang secara alami terdapat pada tiap butiran kefir. Kandungan nutrisi pada kefir terdiri dari

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Antimicrobial and healing activity of kefir and kefiran extract

Cited by 303 publications

References 16 publications

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

A review: chemical, microbiological and nutritional characteristics of kefir

Kefir: a new role as nutraceuticals

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